Pumpkin soup


– 1 kg of pumpkin

– 0,5 litre of bullion

– 1 onion

– 1 garlic glove

– 1 tin of chopped tomatoes

– 1 tablespoon of butter

– 2 tablespoons of almond flakes

– salt

– pepper

– sweet pepper powder


  1. Wash and peel the pumpkin. Cut it into cubes.
  2. Peel the onion.
  3. Put the pumpkin cubes and whole onion into the oven and bake 40 minutes at 180 degrees temperature.
  4. Chop the baked onion and the garlic, melt the butter in a sauce pan, add the onion and garlic and fry until soft.
  5. Add the pumpkin and chopped tomatoes.
  6. Pour in the bullion and heat for 10 minutes.
  7. Add some salt, black pepper and sweet pepper powder.
  8. Puree the soup with a blender.
  9. Roast the almond flakes in a dry frying pan and sprinkle them onto the soup in the bowls before serving.

Bon apetit!